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3 pounds red-skinned potatoes
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon cider vinegar
4 hard-cooked eggs, divided
1 1/2 cups chopped celery
2/3 to 1 cup (4 to 6 ounces) Original Blue cheese crumbles
1/4 cup minced shallots
3 tablespoons chopped fresh parsley, divided
Salt and pepper, to taste
4 slices (4 ounces) bacon, cooked and crumbled
Place potatoes in a large pot, cover with cold water and boil until tender; drain. Set aside until cool enough to peel.
Combine sour cream, mayonnaise, mustard and vinegar. Set aside. Cut peeled potatoes into 1-inch chunks and place in a large bowl with 3 eggs (chopped coarsely), celery, blue cheese, shallots and 2 tablespoons of the parsley. Season with salt and pepper. Pour sour cream mixture over potatoes and mix gently. Sprinkle with bacon; slice remaining egg. Garnish with egg slices and remaining 1 tablespoon parsley. Refrigerate several hours before serving.
Note: Salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
Serves 8 to 10
Prep and cook time: 45 minutes total
Chill time: several hours